Lean pies on broth with yeast without eggs

We ate such pies at school, at the train station and at the market! Here's the recipe! Many people remember thin, hot, fragrant pies with tender potato filling from childhood - when hungry, just running from the street, we grabbed them from a bowl, and mothers, smiling, sent us to wash our hands and dirty faces... Or at the train station, a plump, cheerful woman wrapped our pie (or a couple) with gray wrapping paper. And hot sweet tea was a must. Eh! It is necessary to cook such pies at home. Who's with me?!

Foster

The author of the recipe

Lean pies in broth with yeast without eggs

Watch the video

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Composition / ingredients

servings:

For dough:

Wheat flour

500

Decoction (potato)

350

Sugar

Sunflower oil

Salt

0.25

Dry yeast (fast)

For filling:

Potatoes

Onion

Salt

to taste

For frying:

Sunflower oil

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 28 % 10 g

Carbohydrates 64 % 23 g

189 kcal

GI: 43 / 0 / 57

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
Peel and wash the potatoes.
Step 2:
Cut into halves or quarters.
Step 3:
Fill with water.
Step 4:
Add salt and cook.
Step 5:
The potato is ready when the knife easily enters it.
Step 6:
Drain 350 ml of broth for the dough.
Step 7:
Add butter to the potatoes and make mashed potatoes.
Step 8:
Peel and cut the onion.
Step 9:
Fry the onion in oil.
Step 10:
Add onions to potatoes.
Step 11:
Mix well and cool the filling. Try the filling, you should like it.
Step 12:
We measure the ingredients for the dough.
Step 13:
Sift the flour.
Step 14:
Add yeast to it.
Step 15:
Add a slightly warm potato broth.
Step 16:
Add oil. Mix the dough well.
Step 17:
We spread the dough on a clean table.
Step 18:
Knead the dough well. It's sticky.
Step 19:
Don't worry, this is normal and good.
Step 20:
Take a look at the video how to handle such a test. It's interesting and after two or three batches of pies you will like it. This is a very good bread experience.
Step 21:
Put the dough in a bowl greased with oil, round and tighten with a film. Leave to come up in the heat for 1.5-2 hours or until doubling in volume.
Step 22:
The dough is ready, it's not so sticky anymore.
Step 23:
Divide the dough into portions, slightly greasing the table and hands with oil.
Step 24:
Round them up. This process is also well shown in the video.
Step 25:
It is better to make tortillas in two stages. Make small ones first.
Step 26:
And then, a little later, stretch to bigger and thinner tortillas.
Step 27:
Lay out the filling. The more of it, the tastier the pie.
Step 28:
Shape the pies.
Step 29:
Make them flat and turn them seam down.
Step 30:
Heat the oil and fry the pies.
Step 31:
When the butter covers the pies less than half, it is called frying. When the butter is above the middle or covers the pie, but the pie is lying on the bottom, it is spinning, and when the pie floats freely, it is a fryer.
Step 32:
Cook the pies on both sides until golden brown. Then put it on a napkin or a grid to remove excess oil.